ROASTED VEGETABLES

Roasted Vegetables

Serves: 4 

Cooking Time: 25 min.

 INGREDIENTS

• ½ small butternut squash
• 1 red bell pepper, seeded
• 1 sweet potato, peeled
• 1-2 Yukon Gold potatoes, peeled
• ½ red onion
• 1 tablespoon fresh thyme
• 2 tablespoons fresh rosemary
• 4 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• Salt and freshly ground black pepper to taste

 DIRECTIONS

1. Cube the squash, sweet potato and Yukon Gold potatoes into 1 inch cubes.
2. Coarsely chop the bell pepper and the onion. Chop the thyme and the rosemary.
3. Use a large bowl to combine oil, vinegar, thyme, rosemary, salt and pepper. Add vegetables to the bowl and toss gently.
4. Place the vegetables in a shallow baking dish, or directly on the frying pan and place on the low rack. Roast for 25 minutes at 400ºF, stirring the vegetables gently every 8-10 minutes.